Mont Lin Ma Yar Burmese Pancakes (Printable version)
Golden rice flour pancakes with quail eggs, mashed chickpeas, and aromatic herbs, creating a beloved Burmese street food experience.
# What You'll Need:
→ Batter
01 - 1 cup rice flour
02 - 1/4 cup glutinous rice flour
03 - 1 1/4 cups water
04 - 1/4 teaspoon turmeric powder
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon sugar
→ Fillings
07 - 8 quail eggs (or 4 small chicken eggs, halved)
08 - 1/4 cup cooked chickpeas, lightly mashed
09 - 2 tablespoons chopped scallions
10 - 2 tablespoons chopped fresh cilantro
11 - 1 tablespoon roasted sesame seeds
12 - 1/4 cup grated coconut (optional)
13 - 2 tablespoons vegetable oil (for greasing pan)
# How to Prepare:
01 - Whisk together rice flour, glutinous rice flour, turmeric, salt, and sugar in a mixing bowl. Gradually add water, stirring to create a smooth, pourable batter. Let rest for 10 minutes.
02 - Heat a takoyaki pan or aebleskiver pan over medium heat. Brush each cavity lightly with vegetable oil.
03 - Pour a tablespoon of batter into each cavity, filling about two-thirds full.
04 - Immediately add a small spoonful of mashed chickpeas, a sprinkle of scallions, and a few sesame seeds on top of the batter.
05 - Crack a quail egg into each cavity (or half a small chicken egg if substituting). Add a pinch of cilantro and grated coconut if using.
06 - Cover the pan with a lid and cook for 3–4 minutes until the pancakes are golden on the bottom and the egg is just set.
07 - Carefully remove each pancake half with a skewer or spoon. Pair them together, filling sides in, to form husband and wife sandwiches. Serve hot, garnished with extra herbs or a sprinkle of pepper.
# Expert advice:
01 -
- The crispy outside gives way to impossibly tender insides, creating the most satisfying texture contrast
- These little pancakes turn snack time into something that feels like celebration, whether shared or savored solo
02 -
- Overfilling the cavities makes pairing impossible, so resist the urge to add that extra spoonful
- Waiting until the egg is completely set makes removal difficult, so catch them while slightly custardy
03 -
- Mashing chickpeas with a fork leaves just enough texture for contrast
- The batter consistency should be like heavy cream, not watery or thick